Spicy Black Beans and Rice
1 lb dry black beans
1/4 cup extra virgin olive oil
2 onions, chopped
2 chopped tomatoes
4 tsp garlic (minced or powder)
3 teaspoon oregano, paprika, & salt (or to taste)
1 teaspoon black pepper & cayenne pepper (or to taste)
1 teaspoon Tabasco Sauce (optional)
1/4 cup white wine (or wine vinegar) (optional)
Soak the beans for 6-8 hours (or overnight) in water and a little apple cider vinegar: 1 cup water to 2 Tbsp. ACV. You can get them started before you go to work or bed and then rinse when you arrive home and cook then or when you wake up: rinse, refrigerate, and cook later.
**This makes them more digestible. **
Prepare all ingredients.
Cook the black beans and rice separately according to package instructions. You may notice they get done much faster after a good soaking.
Season both with above listed seasonings, except olive oil, while cooking.
Cook the onions in a separate pan in oil, salt, and pepper.
Combine all ingredients and olive oil just before serving.
Extra healthy tip:
Add a layer of kale and a splash of apple cider vinegar.